Crunchy Egg Salad Sandwiches

Crunchy Egg Salad Sandwiches

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From: Diabetic Living Magazine

Chopped cucumbers and walnuts add a welcome crunch to this tasty sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 hard-cooked eggs, finely chopped (see Tip)
  • ½ cup seeded and finely chopped, peeled cucumber
  • ¼ cup coarsely chopped walnuts, toasted
  • ¼ cup finely chopped red sweet pepper
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons light sour cream
  • 1½ teaspoons snipped fresh dill weed or ¼ teaspoon dried dill weed
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 round whole-grain sandwich thins
  • 1 cup fresh spinach leaves


  • Prep

  • Ready In

  1. In a medium bowl, combine eggs, cucumber, walnuts, sweet pepper, chives, mayonnaise, sour cream, dill weed, mustard, salt and black pepper. Line bottoms of sandwich thins with spinach leaves. Divide egg salad evenly over spinach. Top with sandwich thin tops.
  • Tip: To hard cook eggs, place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 246 calories; 12 g fat(3 g sat); 6 g fiber; 26 g carbohydrates; 12 g protein; 51 mcg folate; 215 mg cholesterol; 4 g sugars; 1,402 IU vitamin A; 15 mg vitamin C; 93 mg calcium; 2 mg iron; 537 mg sodium; 199 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, 1 medium-fat protein, ½ vegetable

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